ACYLATION OF FOOD PROTEINS AND HYDROLYSIS BY DIGESTIVE ENZYMES: A REVIEW
- 1 September 1998
- journal article
- review article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 22 (4), 331-345
- https://doi.org/10.1111/j.1745-4514.1998.tb00248.x
Abstract
No abstract availableThis publication has 32 references indexed in Scilit:
- Transport of N-α(or N-ϵ)-L-methionyl-L-lysine and acetylated derivatives across the rabbit intestinal epitheliumThe Journal of Nutritional Biochemistry, 1991
- Crosslinking of Whey Protein by TransglutaminaseJournal of Dairy Science, 1990
- Transglutaminase-catalyzed incorporation of lysine oligomers into caseinJournal of Agricultural and Food Chemistry, 1987
- The Mechanism of N-Terminal Acetylation of ProteinCritical Reviews in Biochemistry, 1985
- Covalent attachment of poly(L-methionine) to food proteins for nutritional and functional improvementJournal of Agricultural and Food Chemistry, 1984
- Modification of ProteinsAdvances in Chemistry, 1982
- Purification, characterization and possible function of α-N-acylamino acid hydrolase from bovine liverBiochimica et Biophysica Acta (BBA) - Enzymology, 1981
- Hydrolysis of the isopeptide bond of ϵ‐N‐L‐methionyl—L‐lysine by intestinal aminopeptidase NFEBS Letters, 1981
- Rabbit intestinal aminopeptidase N. Purification and molecular propertiesBiochimica et Biophysica Acta (BBA) - Biomembranes, 1980
- Crosslinking and labeling of membrane proteins by transglutaminase-catalyzed reactions.Proceedings of the National Academy of Sciences, 1975